In this article, Naz Deravian presents a chicken satay recipe inspired by Pailin Chongchitnant, which can be adapted for different proteins including steak, pork, or tofu. The star of the dish is the incredibly rich and creamy sauce made from roasted peanuts, coconut milk, red curry paste, and tamarind, which is so delicious it can be eaten like soup. Accompanying the satay is quick-pickled cucumbers (ajaad) that add a spicy crunch. The article also briefly mentions a shrimp taco recipe by Yewande Komolafe, enhancing the week's meal options.
Naz Deravian's chicken satay recipe is adaptable for various proteins, featuring a rich peanut-coconut sauce that can elevate even unconventional ingredients.
The sauce, rich with roasted peanuts and coconut milk, pairs perfectly with spicy quick-pickled cucumbers, creating an irresistible combo for any meal.
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